Its summer! Yipee!! One of the best parts of a hot summer day is getting a ice cream cone. But now that I can no longer digest dairy, this is now one of my sad parts of summer. I go with my kids to the ice cream shop and order…. a drink. Boo. It stinks!
Thank goodness for LACTAID! It comes to my rescue every summer. Food Network chef Melissa d’Arabian was on the Today Show recently sharing some of her favorite recipes using LACTAID.
I’ve been using LACTAID milk in most of my usual recipes, like pancakes or as a cream base for pasta, and I’ve had terrific results. Right now, we’re in Greece with NO LACTAID and I’m missing it. Let me tell you, there is not much sadder than going to a gelato store and saying, “Nothing for me, thanks.” When all you want to do is to DIVE IN to that yumminess! I’d love some, but even with my LACTAID tablets, I cannot handle that creamy yummy gelato. BUT as soon as we unpack in our new house and I actually find our ice cream maker (which will probably be in the kid’s room labeled “Christmas Ornaments” or something obvious, right?) I will be making this recipe for lactose-free ice cream from Lactaid! I’m so excited!!! Homemade ice cream for me this summer!!!!
DOUBLE-BERRY ICE CREAM
1 cup sugar
1 envelope unflavored gelatin
4 cups LACTAID® Whole Milk
3 eggs, beaten
1 (12 ounce) package frozen lightly sweetened red raspberries
1 (10 ounce) package frozen strawberries in syrup
In a large saucepan combine sugar and gelatin. Stir in LACTAID® Whole Milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until mixture coats a metal spoon (temperature will be about 175 to 180 degrees F). Do not boil. Stir in raspberries and strawberries. Cover and chill 4 hours or overnight until completely chilled. (Mixture will be very thick after chilling.)
Transfer the mixture to a 4- or 5-quart ice-cream maker and freeze according to the manufacturer’s directions. Makes about 2 quarts.
Homemade ice cream tastes better and melts more slowly if it is ripened before serving. To ripen ice cream in a traditional-style ice-cream freezer, after churning, remove the lid and dasher. Cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth and replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. Ripen about 4 hours.
disclosure: this is part of a sponsored campaign with lactaid and the motherhood. all opinions are my own.